Beef Mishkaki
Mishkaki, sometimes spelled Mshikaki is a famous East African street food that consists of marinated meat such as beef, goat, or chicken that is gently cooked on skewers over hot charcoals. It’s a popular food in Tanzania and its beautiful island of Zanzibar, where they are commonly sold in local bars and Indian-style …
If using beef, the meat should be marinated overnight. This allows the steak to tenderize and cook more quickly.
This recipe calls for raw papaya as a tenderizer, but vinegar can be used instead. This is a Swahili recipe with ukwaju sauce (a tamarind-based sauce).
The sauce really adds a lot of flavor and spice to the dish. Mishkaki can also be enjoyed with fries or chip mayais. Enjoy this classic beef mishkaki recipe!
Ingredients
- 1 tbsp beef seasoning powder
- 1 tsp coriander powder
- 2 tsp chili powder
- 1 tsp cumin powder
- 1/2 tsp Arabic spice powder
- 1 tsp ground black pepper
- 1.5 tbsp vinegar
- 1 tsp salt
- 1 onion
- 1 green bell pepper
- 1 red bell pepper
- beef
- 2-3 tomatoes
- 1 dark mushroom soy sauce
Tamarind Sauce:
- 1 tamarind
- 3 garlic cloves
- 1 medium-sized onion
- 2 green chili peppers
- 1 tsp salt (to taste)
Instructions
- Dice the beef, onions, tomatoes, and green and red pepper.
- Place them alternately on skewers.
- Place your skewers on a foil-lined oven pan.
- Add the salt, beef seasoning, cumin powder, and dark mushroom soy sauce.
- Place some frying oil on top of the rest of the seasonings.
- Shake the tray slightly to let the marinade blend and distribute.
- Set your oven to 80° C/ 175° F and put your tray on the seat to cook gently.
How to make the Tamarind sauce:
- Soak the tamarind in hot water for 10 mins.
- Extract the tamarind pulp and strain it.
- In a blender, blend the tamarind pulp, onion, garlic, green chili, and salt into a fine paste.
- When the meat is almost cooked, brush it with some sauce and let soak for 2 minutes. The sauce can also be used as a dip.
- Who: Mishkaki · East African
